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Just got word from White Labs (actually the email says "CHRIS WHITE is sending you a package!") that my vial of German Lager X is on its way from the Vault. A little bit of Internet sleuthing leads me to believe it's likely from Kloster Andechs, renowned for their Helles, Dunkles, and Bocks.
Hmm... what to brew. It's high time I finally brew a Helles, a style I was too scared to attempt before since I love them so much and there's not too much to hide behind.
Here's what I'm thinking:
* 85% Weyermann Pils
* 10% Weyermann Munich II
* 2.5% Weyermann Carafoam
* 2.5% Gambrinus Honey Malt
~20 IBU of Hallertauer and German Lager X. My mouth is already watering! :)
Posted 34 days ago.
Dude, that is fantastic!
Where is Stonehands? I'm betting he has some input on the recipe.
Posted 34 days ago.
Somebody linked an 'Ultimate Helles' thread on HBT a while back. Thought I bookmarked it, but, alas, I can't find it. I seem to remember that most of the folks were switching to Vienna instead of Munich for the added color/flavor. I don't recall the yeast.
Ever tried WLP's Helles yeast?
Posted 34 days ago.
I'm all outta Vienna at the moment, otherwise I'd check it out. Maybe if I stop by a LHBS by the time I brew I'll pick some up.
I've really only used WLP830 German Lager and WLP940 Mexican Lager lager strains, so I'm interested to see how this one compares.
Posted 34 days ago.
I used 838 and have Munich Helles yeast on order. I'll be curious to hear how the German Lager X does. Interesting that they took the specs for the yeast off the site.
Posted 34 days ago.
It's kinda up if you look on their Vault page:https://www.whitelabs.com/yeast-vault?taxonomy_vocabulary_5_tid=24
Posted 34 days ago.
I like to read the reviews and recommended styles. I had the vault page up trying to get around the 'access denied' thing....
Posted 34 days ago.
That beer sounds fantastic KidMoxie, not going to lie. But........
I'd drop the honey malt. I know you've got just a small percentage of it, but I'd drop it anyway. The honey flavor I get in a lot of helles' - I think - is from them getting a little age on them. I like the pils, and I like the Munich. Nothing wrong with either honey or cara malts in these percentages, but I'd drop them and make up the 5% with just more pilsner.
My last helles that I have on tap now actually turned out from my last failed attempt at an oktoberfest (bummer, I failed making an ofest and ended up with helles - the agony!). It was mostly pils with about 10% Vienna. Turned out really nice - for a helles.
I wouldn't go over 10% on the Weyermann Munich II, you'll approach maibock color, though the gravity would be lower.
Pitch a lot of yeast! A lot! At least as much as the calculators tell you.
Posted 34 days ago.
>The honey flavor I get in a lot of helles' - I think - is from them getting a little age on them.
I've started wondering if the "German character" people get from lagers brewed in Germany is actually a flaw due to the beer being too old. I've drank all the popular beers in Germany and they tasted different than they do out of bottles in the US, to me. Either way, if that's a character someone likes, I see no reason not to use a little Honey Malt so that the beer can be consumed fresher.
Posted 34 days ago.
Also, you love honey malt so much you wish you could marry it!
I wonder what an all honey malt beer would taste like? Fermented with Klsch yeast, natch.
Posted 34 days ago.
No doubt. Don't forget the gelatin!
Posted 34 days ago.
Yeah, I was wondering if I would get some flack for telling you to ditch the honey malt. This was brulos non-confrontational way of telling me I'm wrong. FWIW, your recipe above could yield a fantastic beer imo. I just think in a helles, it's better left out.
Posted 34 days ago.
Disclaimer: Stonehands wins his gold medals with traditional German methods, long cold lagering, etc.
Posted 34 days ago.
FWIW, I haven't used honey malt in nearly 3 months... I love it in certain styles, definitely not something I'd use in Helles, though I suppose my adoration for it given the hate people have thrown at it makes me look like a fanboy. The next time I make my recipe, I'll be replacing the melanoidin with Pils, mashing a touch higher, and fermenting with 34/70 slurry at 65F.
Posted 34 days ago.
What. I don't even know you!
Posted 34 days ago.